Occasionally, I'll try my hand at cooking improvisation. Emphasis on occasionally. My sister got the cooking spontaneity gene, I got the measure the ingredients exactly gene. They are on different chromosomes entirely.

But I was feeling a little adventurous yesterday and whipped up a little spread/dip/deliciousness. Basically, anything I can pair with bread and cheese and I'm set.

I did a little post-a-loo to the gram and had a couple recipe requests so here you go!

What you need to blow your mind:

two heads of garlica bunch of parsleyextra virgin olive oil

Peel and finely chop two heads of garlic (no really, two full heads). Wash your hands for the next twenty years. Finely chop an equal amount of parsley (seriously, this whole "not measuring it" thing is freaking me out). Drizzle EVOO and stir until you get a slurry (not too runny, not too thick, ya feel me?).

Step final: Eat all the garlic.

I suggest that you and your kissing partner both eat this at the same time to avoid the one-sided garlic kiss that will send your husband running in the other direction. This may or may not be based on real life experience.

While I basically shoveled this down with a baguette for a spoon I think it will go great with fish, cheese, pizza, and charcuterie.

I am a wife, a mom to two, a Catholic, and a public health dentist living in our new home on a little island by the San Francisco Bay. I collect sparkling earrings, enjoy drinking tea and red wine, hoard stationery, and take too many iPhone photos.

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